Brown Rice Bowl with Zucchini Dal and Cauliflower Stir-Fry
Ingredients
- Brown rice
- 1 medium red onion
- Salt
- 1 garlic clove
- Small knob of ginger
- 1 teaspoon ground turmeric
- 1.5 teaspoons ground cumin
- 1 teaspoon garam masala
- 1 zucchini
- 1.5 cups red lentils
- 3.5 cups water
- 0.25 cup cilantro
- 2 tablespoons lemon juice
- 1 teaspoon cumin seeds
- 1 large russet potato
- 1 small cauliflower
- 1 garlic clove
- Salt
- 1.5 teaspoons ground turmeric
- 1 teaspoon ground cayenne
- Water for sprinkling
Preparation
Heat a wide pan and add 1 medium-sized finely chopped red onion, season with salt and cook over low heat for 10 minutes, stirring occasionally, until softened.
Add 1 minced garlic clove and a small knob of finely chopped ginger, cook for 1 minute, then add 1 teaspoon ground turmeric, 1.5 teaspoons ground cumin, and 1 teaspoon garam masala, and cook for another minute.
Increase heat to medium, add 1 peeled and cubed zucchini, and stir everything together.
Add 1.5 cups red lentils and about 3.5 cups water.
Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until lentils are tender.
Taste and adjust seasoning and consistency; add more water if needed and simmer for a couple of minutes.
Stir in 0.25 cup chopped cilantro and turn off heat.
Add 2 tablespoons fresh lemon juice and stir.
Heat a non-stick skillet and add 1 teaspoon cumin seeds, toast for about 1 minute.
Add 1 large washed, peeled, and cubed russet potato and 1 small cauliflower cut into florets.
Add 1 minced garlic clove and stir to combine.
Sprinkle some water, season with salt, add 1.5 teaspoons ground turmeric and 1 teaspoon ground cayenne, stir to combine, cover, and cook on medium heat for 10 minutes, stirring occasionally.
Check if potatoes and cauliflower are cooked; if not, sprinkle more water, cover, and cook for a few more minutes.
Serve lentil curry with brown rice, stir-fried vegetables, and salad.
